Haumea's Kanaka Kitchen Blog

Saturday, August 20, 2011

Cold Somen Salad and Inari Sushi

Cold Somen Salad

Thursday, August 18, 2011

Hawk's Restaurant in Granite Bay, Ca.

My nephew Sammy work's at Hawk's Restaurant in Granite Bay.

After attending Nt Ronnie's Granddaughter Aila's 1st Birthday Lu'au I took my husband to see our office, then decided we'd drive more east. I remembered my nephew works very close by like 2 blocks close by.

It was 5:30 and took a chance without a reservation. Surely we got seated and everything was great!!!

The Charcuterie Platter was awesome. I don't do Liverwurst (spelling) but everything else on that platter was devine. There was one I really really liked but I forgot what it was called now.

Here's the catch, we didn't order this, my nephew is just a darling!!!!

Then we ordered our meal of course, and unbeknownst as our server asked how we were doing,

we were getting full on the Charcuterie already and he advised us that we had another small entree' coming.....gasp I said what??? and yes the Halibut came out and yikes that was absolutely delicious.

Well the rest of Charcuterie came home with me. Then the main course came out, by then we were so full.....hubby said his filet mignon was really good. I had the Bavette steak also very very good.

We ended up taking those home too. I made wraps the following day with those.

Yes we had dessert, pappa had the Vanilla Gelato no photo it wasn't really pretty.

I had the Vanilla Panna Cotta with Passion Fruit Gelee' and I loved it with crumbs of chocolate.

Fettucini with Pancetta, Peas and Roma Sauce

I had a vacation day today, had a procedure done at the doctor's office. Popped open the work laptop checked in with the boss, checked my emails.

Then proceeded to rest and I was feeling pretty under the weather.

Well, got hungry and since I am not allowed anything fried of any kind pasta it is.

I always have Pancetta here so here it is. Bon Appetit!!

Short Rib Soup

This was simply a soup with short rib meat, of course bone in to make the broth. Inside also are, Isreal Couscus, Red Quinoa, Lentils, Chive and Carrots. Voila!

Caprese Salad my way

I found a beautiful basket of baby heirloom tomatoes and saw the fresh mozzarella and voila, on top is micro arugula greens man, I love those micro greens. The dressing??? Olive oil and Chateau St. Jean Blood Orange vinegar.

Voila!!!!

Been absent

Sorry, I haven't been able to update this blog in a big.

I have been busy with my commute for work which is 3 hours of my day. By the time I get home it's been slamming things together and pretty much forgetting about taking photo's and updating.

I have a few things from the past few weeks. Hope you are all doing well out there.

Sunday, July 31, 2011

French Inspired Braised Shortribs

French Inspired Short Ribs

Locques Restaurant in LA, CA. Featured on

"The Best thing I ever ate"

By all means, I am not a French cook, but I love some French dishes.

Not the heavy ones but many others.

I am really pickey about tourrines, however I had the yummiest Asparagus one in

Sta. Barbara I think.

So here I used nicely thick cut short ribs and,

a nice thick cut boneless short rib for pappa.

Seasoned with Kosher Salt/Pepper and Thyme

Seared in pan on each side and set aside on a dish for a bit.

Then I saute'd diced onion and leek and carrots, I used a small concentrate of Veal Stock, 1 teaspoon of Herbs de Provence, 4 cups of water, and 1 porcini mushrom stock cube followed by 1 bottle of Malbec, yes it is one I would drink, I let the alcohol burn off then added the meat back in and braised on low-medium for about 2 hours until the meat is tend keeping an eye on the meat and liqiud. The water shouldn't cover the meat but at about meat level.

After 1 hour has passed add 2 Tablespoons of some real good Balsamic vinegar and add to pot, let it cook for the remaning time.

I served with Saffron Brown Rice just enough saffron for color and a little something in the rice.

I served this also with Au'gratin potatoes and baked tomatoes with Panko and Gruyere'.

Voila!

Tuesday, July 26, 2011

Krispy Kreme Bread Pudding

A recipe I saw on Cooking Channel TV website as I get their updates.

I altered the recipe a little enough for 1-2 people

3 Stale Krispy Kreme

Here I had 2 Lemon Creme it's a new donut there and 1 Chocolate Glaze

Cut up into pieces

I used a 4 x 4 Le Creuset Ramekin Dish

1 egg beated

1 cup whipping cream

1/2 half and half

1/2 zest of one lemon

Juice of 1/2 of a lemon

I did not use any additional sugar I mixed all the above into the donuts let it soak for 10-15 minutes

and bake 350 in water bath about 20-25 minutes until done

Miso Glazed Salmon (Inspired by Cheesecake Factory)

Miso Glazed Salmon

Inspired by Cheesecake Factory

Need some nice salmon filets (King Salmon preferred)

Miso Glaze:

1/2 Cup Mirin (use the good stuff)

1/4 packed brown sugar

1 Tablespoon of dashi

1 Tablespoon of red miso

1 Tablespoon water

Stir up to mix and set aside

Sake Butter:

1 shallot finely minced

1/4 teaspoon crushed garlic

1/2 cup Butter cut into cubes and softened

2-3 Tablespoons Heavy Whipping Cream

1/2 Sake (I use Lychee or Fuji Apple Sake)

Saute' and sweat shallot and garlic don't let it color in a little olive oil or butter

add sake and reduce down halfway

slowly add in the butter and stir in to imulsify

add whipping cream and let thicken

Cool down a bit and then blend in a bullet type blender

Set aside

Blanche some Sugar snap peas or Sugar Peas

Salt and pepper your filets, heat a fry pan medium heat let it get hot

sprinkle a little wondra skin side and season (do not wondra the flesh side)

add a little olive oil to pan and skin side down cook the filets ( 2 at a time don't put 3 unless you are using a wide pan) Press with the fish spatula so the skin will crisp

keep an eye on the filets should be 3-4 minutes then flip over and cook other side

with the flesh side down after the 3 minutes, put the miso glaze mixture into pan

let it cook a little longer until the glaze thickens you'll know

plate steamed rice on your plate

plate your salmon skin side down then drizzle the remaning glaze and

add spread of the sake butter and add peas to your plate.

Here I saute'd , Fava, Shitake and Baby Carrots

Bon Appetit!!!